The spring is time, when the nature awakes and fills your kitchen with fresh herbs, vegetable and meat.After winter overeating is time for some salads and other light meals. Next things which change our diet are holidays like carnival and Easter.

Czech spring menu

Spring vegetable soup

Lamb shank in red wine

Easter lamb

Rabbit in cream 6 rabbit thighs 2 spoon of flour700 ml chicken broth spoon of mustard250 g butter 100 g onion140 g carrot 140 g celery1.5 spoon vinegar 1.5 spoon of sugar200 ml cream 60 g fat

Melt some butter In huge pot. Add some bay leaf, allspice, pepper and thyme. Then

lard rabbit thighs with fat and stir-fry it. Then remove the thighs and add some onion, celery and carrot to boiled butter.

Stir-fry it for a moment and add mustard, sugar and vinegar, sprinkle it with flour.

Stir-fry it and return the thighs to the pot. Pour chicken broth to the pot and put it

into oven. After 40 minutes put the pot on cooker

, remove the meat again and make a reduction of sauce. Pass it through sifter. Add Cream, salt, pepper and

cook it for short time. Serve it with cup dumplings.